The Art of Eating Magazine 20th Anniversary Issue 73-74

No. 73-74 20th Anniversary Issue

$18.00

Available only in print

Questioning Myself  Edward Behr

California Olive Oil: Entering a Golden Age  Jeff Cox

Truffles, White and Black  David Downie

Gallery: Abenaki Flint Corn (Ruth and Roy Fair)  Ethan Hubbard

What Does It Mean Now That a Winemaker Can Select the Structure of a Wine?: The Lessons of Clark Smith and Vinovation  Derrick Schneider

The Baguette  James MacGuire

The Shining Drink: Mead Endures  Rowan Jacobsen

Recipes
Chestnut Soup
Sausages for Oysters
Salmon Soufflé
Polpette

Restaurant Reviews
Gargouillou of Michel Bras in Laguiole, France  Bénédict Beaugé
Ducasse, Robuchon, and Le Veau d’Or in New York  Mitchell Davis

Notes and Resources
A Precise Kitchen Scale  Edward Behr

Book Reviews
Elizabeth Prueitt’s and Chad Robertson’s “Tartine” and Pierre Hermé’s “PH 10″  Leslie Chesterman
Jamie Goode’s “The Science of Wine” and Evan Goldstein’s “Perfect Pairings” with a note on Paula Wolfert’s “The Cooking of Southwest France”  Edward Behr

Issue 73-74 | 2006

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